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Characteristics of Byeok-hyang-ju made by various processing methods originated from ancient documents  

Park, Ji-Hye (Fermentation & Food Processing Division, National Academy of Agricultural Science, RDA)
Yeol, Soo-Hwan (Fermentation & Food Processing Division, National Academy of Agricultural Science, RDA)
Jeong, Seok-Tae (Fermentation & Food Processing Division, National Academy of Agricultural Science, RDA)
Choi, Han-Seok (Fermentation & Food Processing Division, National Academy of Agricultural Science, RDA)
Jeon, Jin-A (Fermentation & Food Processing Division, National Academy of Agricultural Science, RDA)
Choi, Ji-Ho (Fermentation & Food Processing Division, National Academy of Agricultural Science, RDA)
Publication Information
Food Science and Preservation / v.17, no.6, 2010 , pp. 826-834 More about this Journal
Abstract
We investigated the temperature changes during processing and quality characteristics of seven preparations of Byeok-hyang-ju described in ancient documents. During fermentation, treatments with intervals longer than 7 days to the second mashing kept temperatures below room temperature. The process with the shortest interval (2 days) between the second and third mashings maintained a preparation temperature above $28^{\circ}C$ for the longest period. As fermentation proceeded, the pH gradually decreased. Titratable acidities increased prior to the second mashing, and then decreased. Amino acid levels increased gradually during all fermentations except for that of method 5 (the lowest level of raw material addition). Ethanol content increased rapidly to the time of second mashing with all methods except method 2. This method featured a short interval between the first and second mashing. Upon sensory evaluation, the best overall acceptability was provided by method 3.
Keywords
Byeok-hyang-ju; ancient document; processing method; Korean traditional liquor;
Citations & Related Records
Times Cited By KSCI : 9  (Citation Analysis)
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